Baby Kale with Charred Broccoli and Preserved Lemons
Reading Time | 4 mins
September 19th, 2019
Starlight Baby Kale with Charred Broccoli, Preserved Lemons, Fried Almonds and Mustard Flowers
By: Victoria Granof
1 large firm head of broccoli
4 handfuls Plenty Starlight Kale
Peel only from half of a preserved lemon, chopped
Half a fresh lemon
6 Tbsp. olive oil
4 Tbsp. blanched almonds
1-2 tsp Aleppo pepper or Korean hot pepper flakes (gochugaru)
A handful of mustard flowers (if you can find them)
Make the almonds/oil:
Combine the olive oil and the almonds in a medium skillet and fry over medium heat until the almonds are browned and the oil is fragrant. Remove and chop the almonds, reserve the oil.
When the oil is cool, add to it the preserved lemon and the juice of the fresh lemon. Add salt if you think it needs it, and the Aleppo pepper.
Make the remaining components:
Trim 1” off the bottom of the broccoli stems and separate into large florets. Halve or quarter the florets through the stem. Heat a large cast iron skillet or grill pan over medium high heat and in it char the broccoli until very dark brown on all sides.
Pile the Starlight Baby Kale onto a large oval platter. Arrange the broccoli on top and drizzle with the dressing. Scatter the chopped almonds and the mustard flowers on top. Just as good at room temperature when the kale wilts. Have some for breakfast on top of a piece of grilled bread with a fried egg.
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